Skillet-Roasted Okra & Shrimp

(Attn Vegans & Vegetarians: feel free to leave out the shrimp for a yummy veggie dish. If you make any other adaptations, please comment.)

Did you know that okra is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper, and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Manganese? And ladies, okra can help support a healthy ovulation phase. Eating for a smoother cycle...yes please!

Skillet-Roasted Okra & Shrimp*
Hands-on/Total Time: 30 min.     Yield: 4-6 servings
Ingredients:

• 1/2 pound fresh okra, halved lengthwise
  (I like my dishes vegetable heavy so used 1 lb)
  
• 3 tablespoons olive oil, divided
• 1 pt. grape tomatoes
• 1 pound peeled, large raw shrimp, deveined (thawed)
• 1/2 teaspoon dried crushed red pepper
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

FYI: okra can get a bit slimy but my 8 1/2 yr old thought that was really fun and gave this meal two thumbs up. This could be served over rice but we just ate as is. Enjoy!

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*Original recipe from myrecipes.com

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